

Salsa just like you enjoy at your favorite Cantina! Chop a few ingredients, throw into a blender or food processor and you have salsa! Perfect for chips and salsa, on scrambled eggs or tacos, whatever you like!
Ingredients
1 (28 ounce) can Red Gold® Canned Whole Peeled Tomatoes 28 oz
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 jalapeno pepper, seeded and chopped, for more heat leave seeds and membrane
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 cup fresh cilantro, or more to taste
- 1 lime, squeezed and juiced
Instructions
Step one
In a 12 cup food processor or blender, add whole tomatoes, petite diced tomatoes, onion, garlic, jalapeno, salt, cumin, cilantro and lime juice.
Step two
Pulse or blend until you get the desired consistency you like. You can pulse less for a chunkier salsa, or more for a finer texture.
Step three
Taste for seasoning and adjust as needed. Salsa is best if you cover and refrigerate for an hour or more to let the flavors blend.
Step four
Leftover salsa will keep in the refrigerator for up to 3 days – if you are lucky to have any left!